Broccoli soup

Broccoli soup

Tags

Soup

Cook

Ingredients

  • 1 onion, diced
  • 3 shallots, diced
  • 6 garlic cloves, chopped
  • 2 poblano peppers, diced
  • 1 jalapeno, diced fine
  • 5 cups broccoli
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 4 cups vegetable stock
  • 1 cup water
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp oregano
  • ½ tsp pepper
  • ¾ cup raw cashews
  • 2–3 tbsp nutritional yeast
  • 1–2 large handful baby spinach
  • Chili flakes
  • Coriander
  • Lime

Steps

  1. Soak cashews in boiling water, covered, for 15 minutes.
  2. Heat oil in the wok and add the onion, garlic, carrot, celery, poblanos and jalapeno, stirring occasionally.
  3. Add the broccoli, stock, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies.
  4. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender.
  5. Turn heat off and remove bay leaf.
  6. Place 1 cup of the broccoli and 1 cup of stock into a blender. Let cool 5 minutes.
  7. Add the cashews and 2 tablespoons nutritional yeast.
  8. Cover tightly with blender lid and kitchen towel, start blending on lowest speed and work your way up until smooth.
  9. Add one more cup broccoli and one more cup broth. Blend again until smooth.
  10. To the blender, add spinach and blend until fully incorporated and smooth.
  11. Pour this back in the broccoli soup pot, mix and heat gently over low heat.
  12. Taste and season as appropriate. Add a squeeze of lime, or extra chilli flakes or more pepper.
  13. Garnish with fresh coriander or scallions or a wedge of lime.